Month: December 2013

We got as far south on this old planet as we’ve ever been for the week of Christmas 2013.

Why Singapore?

We had a few days to kill, workwise, the week of Christmas 2013, and needed a break from the (admittedly mild, but ugly) German winter. So, thinking fondly of our trip to Hong Kong in 2012, we thought we’d give another English-speaking region of Asia a try. Singapore did not disappoint! It’s the right distance away in terms of climate and geography. Continue reading Singapore — Getting There and Getting Around

How much respect do you give radicchio? Probably not much, but that ought to change.

I never thought much about it before last year. On our last big grocery run to Italy, it refused to be ignored. We were in the major radicchio production region at peak harvest, so it was everywhere. And with good reason! I’d always thought of it as that bitter, purple and white stuff you threw in a salad to brighten it up and nothing more. But it’s a not just any lettuce, it’s a chicory and can be cooked. It takes on a bit more sweetness as it wilts, while retaining some of the characteristic bitterness. And in this recipe from Serious Eats (with the requisite tweaks), it’s paired with pancetta. You could probably use regular bacon, but if you can get your hands on the pancetta, it’s worth it.

In a deep skillet, heat 2 T olive oil over medium-low heat. Add pancetta and fry until beginning to crisp, about 3-5 minutes. Next add radicchio by the handful, stirring each addition to coat with fat. When all radicchio is in, season lightly with salt and pepper and cook, stirring frequently, until wilted, about 7 minutes. Remove skillet from heat and set aside (or transfer radicchio mixture to a warm bowl and wipe out skillet if you want to use the same pan).

Heat the other 2 T olive oil to medium-low in a deep, wide skillet. Add shallots and garlic and cook until just translucent, then add rice and stir to coat with fat, cooking for about 2-3 minutes. Add wine and stir frequently until mostly absorbed, then start adding your chicken broth (it should be at a gentle simmer) by the ladleful. Stir after each broth addition and when almost completely absorbed, add the next. When you’ve added half the broth, stir the radicchio-pancetta mixture in the risotto.

Finish adding the broth by the ladleful. With the last addition, remove from heat, stir in butter and cheese and cover for 5 minutes. Serve with extra cheese or a drizzle of aged balsamic vinegar.

Big progress to report in bridge news! The third* segment of auxiliary bridge looks like it’s going to be ready for foot traffic very soon.

We noticed this on Saturday, on our way into the Lucrezia Markt, Regensburg’s somewhat hippy, artsy Christmas market. I enjoyed a Lammbratwurstsemmel and from the same shack we got the best Reiberdatschi we’ve ever had at a Christmas market.

The rest of the town is in full Christmas Schwung — won’t be long now until it’s all over and we’re just cold and dark again.